Again when Adams Morgan was extra often known as a vacation spot for jumbo slice and late-night falafel, the formidable and curiously named Tail Up Goat opened within the neighborhood in February 2016. Now, with the lease ending in December, the companions will shut on the finish of the yr.
“Had the previous few years not occurred [with the pandemic],” chef Jon Sybert instructed Axios, “possibly we’d be having a special dialog.”
When Tail Up Goat opened a decade in the past off a hidden stretch of Adams Morgan (1827 Adams Mill Highway), residents have been thrilled over the arrival of an approachable restaurant from a staff with fine-dining cred. Chef Jon Sybert, his spouse, Jill Tyler, and their pal Invoice Jensen are alums of Komi, the fine-dining spot in Dupont, and sibling Thai restaurant Little Serow. Sybert instructed Tom Sietsema of the Washington Put up that he opened with an intention of cooking meals he likes to eat, notably breads and pastas. In 2019 the staff opened close by pasta and wine spot Reveler’s Hour (which isn’t going wherever).
Quick ahead to at present, and “Tail Up Goat is my proudest accomplishment,” Tyler instructed Eater this afternoon. “We’re so lucky to have been joined alongside the way in which by one of the best staff within the sport. We really feel extremely fortunate that we get to decide on to shut this chapter on our phrases, whereas there may be nonetheless a lot pleasure on this place.”
Even with years below its belt, Tail Up Goat collected accolades. In 2024, Tyler gained the 2024 D.C. Michelin Information Service Award, and in 2021, Jensen gained the town’s Michelin Sommelier Award. The restaurant landed a Michelin star in 2017, the primary yr for the D.C. Michelin Information, and has maintained it since. It’s acknowledged for the service, the comfy area, and for dishes like a crudité of radishes and wax beans with white miso dip; a seared strip steak and a crunchy potato pavé with a dusting of inexperienced onion powder; and “a reasonably un-French model” of baba au rhum, with apricot honey, toasted marshmallow, and vanilla gelato.
When requested what the most important rewards have been a yr after opening, Sybert instructed Eater, it was “how accountable I really feel for the entire individuals right here,” whereas Jensen stated it’s “with the ability to play a significant half in individuals’s day-to-day life as a extra informal restaurant.”
The staff has eight extra months of these sort of rewards, throughout which, Tyler tells Eater, “There’s a lot to look ahead to,” together with a dinner sequence with different operators they admire.
“We’ll push to be the perfect model of ourselves till our final service in December.”
